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not being a tastemo, i have uncommon perspective on food prep

I like a balance between grease and roughage, for example.
fragrant hospital
  02/19/18
Like, I cant stand broccoli in linguini. Its like the noodle...
fragrant hospital
  02/19/18
It should only be a short pasta or orrechieti w broccoli.
fragrant hospital
  02/19/18
I also don't like to mix garlic w peppers. Seems incongruou...
fragrant hospital
  02/20/18
I don't like my food to be processed. If its mashed potato,...
fragrant hospital
  02/20/18
if I'm frying a bunch of stuff in a pan, there should ideall...
fragrant hospital
  02/20/18
enormous grilled carrots are so sweet, I could eat them like...
fragrant hospital
  02/20/18
I like my steak to be cooked at different levels throughout....
fragrant hospital
  02/20/18
Hamburger should be well done. I like rare steak in parts b...
fragrant hospital
  02/20/18
I don't use a lot of seasoning on chicken breast. I'll just...
fragrant hospital
  02/20/18
See, it's crazy, right. Although I don't have any "nos...
fragrant hospital
  02/20/18
Used to hate beets, cauliflower. Now I love 'em. Beets are...
fragrant hospital
  02/20/18
I spend an inordinate amount of time imagining how certain f...
fragrant hospital
  02/20/18
I cant stand boiled corn on the cob. Waste of perfectly goo...
fragrant hospital
  02/20/18
*locks door on thread and lights it on fire*
Vivacious Faggot Firefighter
  02/20/18
...
aggressive honey-headed weed whacker school cafeteria
  02/20/18
No one gives a shit and you know it. That’s why you’re the o...
Scarlet market
  02/20/18
Yeah, I know--I'm amusing myself though.
fragrant hospital
  02/20/18


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Reply Favorite

Date: February 19th, 2018 8:40 PM
Author: fragrant hospital

I like a balance between grease and roughage, for example.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35440555)



Reply Favorite

Date: February 19th, 2018 8:41 PM
Author: fragrant hospital

Like, I cant stand broccoli in linguini. Its like the noodles are strangling the vegetables.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35440561)



Reply Favorite

Date: February 19th, 2018 8:42 PM
Author: fragrant hospital

It should only be a short pasta or orrechieti w broccoli.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35440569)



Reply Favorite

Date: February 20th, 2018 9:43 AM
Author: fragrant hospital

I also don't like to mix garlic w peppers. Seems incongruous.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443814)



Reply Favorite

Date: February 20th, 2018 9:44 AM
Author: fragrant hospital

I don't like my food to be processed. If its mashed potato, I should be able to catch the granules of the potato on my tongue and palate.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443828)



Reply Favorite

Date: February 20th, 2018 9:45 AM
Author: fragrant hospital

if I'm frying a bunch of stuff in a pan, there should ideally be some green and some red in there, to contrast w the baseline yellow or brown.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443836)



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Date: February 20th, 2018 9:47 AM
Author: fragrant hospital

enormous grilled carrots are so sweet, I could eat them like some sort of fibrous cake.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443847)



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Date: February 20th, 2018 9:49 AM
Author: fragrant hospital

I like my steak to be cooked at different levels throughout. like, an undercooked part and an overcooked part. gives me some interest and variety to offset the almost iron tang of the beef otherwise.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443858)



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Date: February 20th, 2018 9:51 AM
Author: fragrant hospital

Hamburger should be well done. I like rare steak in parts but not a bloody hamburger. Seems incongruous to have beef blood sogging up the bun and spoiling the greens and pooling in the cheese.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443869)



Reply Favorite

Date: February 20th, 2018 9:53 AM
Author: fragrant hospital

I don't use a lot of seasoning on chicken breast. I'll just cook it and add it to something else.

I'm not a big seasonings kind of guy at all tbh.

Some friends comment on how I cook vegetables--I mostly just wock 'em.

I have a steamer and used to cook white fish purely by steam. It was good if the fish was really fresh.

Also, regarding oysters--I just put them on a grill and wait until they open.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443882)



Reply Favorite

Date: February 20th, 2018 9:54 AM
Author: fragrant hospital

See, it's crazy, right. Although I don't have any "nose sense" I have a sense of color and proportion and balance, and I still like what I like. people think I must just eat anything but I can taste from my tongue and also my thoughts.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443894)



Reply Favorite

Date: February 20th, 2018 9:55 AM
Author: fragrant hospital

Used to hate beets, cauliflower. Now I love 'em. Beets are a treat.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443899)



Reply Favorite

Date: February 20th, 2018 9:56 AM
Author: fragrant hospital

I spend an inordinate amount of time imagining how certain foods will hit my digestive tract, how quickly they will turn to sludge, how long they will linger. I feel like if there's some roughage in there too that will keep things moving.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443903)



Reply Favorite

Date: February 20th, 2018 9:58 AM
Author: fragrant hospital

I cant stand boiled corn on the cob. Waste of perfectly good corn. there's only one way to cook them. Grill them in the husk--you know flip the husk backward, pull out ther hairs, then flip the husk back over and tie it up again w a loose leaf.

Grill.

It wont be even, but it will be so goddam sweet. I don't put butter or salt or anything on it.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443920)



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Date: February 20th, 2018 9:58 AM
Author: Vivacious Faggot Firefighter

*locks door on thread and lights it on fire*

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443923)



Reply Favorite

Date: February 20th, 2018 9:59 AM
Author: aggressive honey-headed weed whacker school cafeteria



(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443929)



Reply Favorite

Date: February 20th, 2018 9:59 AM
Author: Scarlet market

No one gives a shit and you know it. That’s why you’re the only one poasting.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443930)



Reply Favorite

Date: February 20th, 2018 10:00 AM
Author: fragrant hospital

Yeah, I know--I'm amusing myself though.

(http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443940)